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Fusilli avellinesi


This time-honored pasta from Irpinia was once prepared by hand by housewives who used only a mixture of durum wheat semolina flour, water and a knitting needle. Graziano makes it by extrusion with a bronze drawing machine, which gives the pasta its twisted shape and its rough, porous surface. Both the long and short versions are perfect with full-bodied sauces or ragùs.

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